A second Dudley book of cookery and other recipes

but the juice should be allowed to remain in the fruit. A VERY GOOD RECIPE FOR ORANGE MARMALADE OEVEN pounds of marmalade oranges, one ^ pound of sweet oranges, four lemons, and ten pounds of loaf sugar. Wipe the oranges and lemons and pare off yellow rind, leaving white pith. Cut the rind into small chips ; soak these in salt and water for an hour ; wash repeatedly ; then boil for half an hour in four large breakfast cups of water ; change the water twice, and boil until the chips are soft. Take the white pith off the oranges and lemons and throw it away. Cut up the pulp and put it in a preserving pan with twelve breakfastcups of water, boil gently for half an hour, stirring now and again, and strain through a jelly-bag. Next day put the strained liquid, sugar and chips, and the liquid they were boiled in, into the preserving pan, and boil for from twenty to thirty minutes, skimming carefully. Put into glass jars for use, with oiled paper tied over the top of each jar. LEMON MARMALADE SIX lemons, or more, to make up the weight of two pounds and three pounds of loaf sugar. The lemons used must be clean and smooth. Put them in a copper stewpan and cover well with water ; boil them for about two hours, changing the water two or three times during the process ; drain them and preserve the water in which the lemons were last boiled. Cut the lemons into halves lengthways and slice them as finely as possible, removing all the pips. Take three pints of the water in which the lemons were boiled and put it with the sugar into a copper sugar boiler to boil ; allow it to boil for fifteen minutes, removing the scum. Add the fruit and boil again until it becomes clear. Strain off the fruit when cold ; boil up the syrup again ; add the fruit ; give it another boil, then put it into jars. Let it cool and cover in the usual manner. CRAB-APPLE JELLY "YY7" ASH and drain the crabs (you need not peel ’ * or core them), cover with cold water and allow them to boil gently until they break, but they must not get pulpy. Press the juice through a jelly-bag, and to each pint of juice allow one pound of sugar. Boil quickly until the mixture jellies. It should be clear and red in colour. This jelly is good for sore throat. TO PRESERVE DAMSONS npAKE the damsons before they are quite ripe and wipe them clean, one by one. To every pound of damsons add one pound of sugar dissolved in half a pint of white wine. Boil this to a syrup and add the damsons, stirring and skimming all the time. GRAPE MARMALADE r 1 1AKE some nice ripe grapes, pick them from their stalks and remove the seeds. Place the pulps in a pan, and set it over the fire, which must be clear and gentle. Skim well, and when it is reduced to one half, strain it. Boil over the fire again, allowing enough sugar to sweeten. Put the marmalade into pots, cover with oiled paper, and store in a dry place. This is an excellent recipe when grapes are plentiful and cheap. HOW TO MAKE GOOD OATMEAL PORRIDGE TO make good porridge, the oatmeal should be rather coarse, what is called “ medium ” oatmeal.